Effet Of Drying And Storage On The Quality Of Hops And Etraction Of Xanthohumol

Hops is one of economic that crops and large area planted in Xingjiang, it contains many physiological activity compounds such as a-acids,(3-acids, naphtha of hops, polyphenols and flavonoids,etc, but they are easily loss during process and storage. This paper make study in terms of the effective components changes and loss of the hops in the drying, storage and extraction process, the result by experiments as follows:(1) Compared the impact of the factory hot air, airflow at room temperature, dried naturally on the active ingredients in hops. The results showed:a-acids content of4.41%,5.65%,5.10%, P-acids content of3.48%,3.07%,9.25%, total flavonoids content of9.25%,9.35%,9.19%, xanthohumol content of4.21mg·g-1、4.62mg·g-1,3.73mg·g-1after the three drying methods. And effective ingredients are lost of at least by airflow at room temperature.(2) Determined the influence of drying methods on the volatile composition of hops using solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS). There are41kinds of volatile companents are identified in fresh hops, of which there are nine kinds of alcohols, three kinds of aldehydes, seven kinds of esters, five kinds of koketones, three kinds of olefins, seven kinds of organic acids, seven kinds of other ingredients and the olefins accounts for58.54%of the total relative content. Compared with fresh hops, there is an increase of two kinds of components in hops of factory hot air drying, accounts for0.57%of the total peak area;(3) Compared the composition changes of Vacuum-packed compressed hops, particle hops and hops extract stored darkly at20℃,3℃,-14℃for120d, took a-acids, β-acids and total flavonoids xanthohumol as an indicator. The results showed:With the decreasing temperature, the active ingredients change rate of the compressed hops, particle hops, hop extract was gradually become smaller, and the hop extract was smallest.α-acids changes in the extent of13.82%,7.39%,3.38%, β-acids17.13%,11.18%,6.80%, total flavonoids4.48%,2.19%,1.56%, the xanthohumol10.09%,5.68%,4.21%under the storage condition of20℃,3℃,-14℃, and hop extract changed in the smallest at-20℃.(4) Using the three methods of impregnation, microwave, ultrasonic extract hops xanthohumol, the optimal conditions of ethanol impregnation method to extract the xanthohumol in hops were obtained through response surface optimization:ethanol concentration of83%, solid-liquid ratio is1:12, extraction temperature of62℃for dipping3.25h, under this condition xanthohumol content is3.55mg.g-1. The optimal conditions of ultrasonic extraction of hops xanthohumol were:ethanol concentration of90%, extraction temperature of50℃, under the extraction conditions of power for33w, time for20min, the xanthohumol content is4.675mg.g-1. The optimal conditions of Microwave Method to extract the xanthohumol in hops were:ethanol concentration of84%, microwave power for75%, solid-liquid ratio is1:13, time for44s, under this condition xanthohumol content is5.54mg.g-1. Microwave extraction efficiency is1.19times of the ultrasonic extraction, and is1.56times of the impregnated extraction, that was the most efficient way of the three kinds of extraction methods.